Vermicelli Idli

Vermicelli Idli

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 40 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Vermicelli mixed with vegetables and made into idlis

Ingredients

Roasted vermicelli 2 cups
Oil 2 tsps + to grease
Mustard seeds 1 tsp
Curry leaves 8 to 10
Asafoetida ¼ tsp
Medium onion, finely chopped 1
Ginger, finely chopped 1 tsp
Green chillies, finely chopped 1 tsp
Green peas, blanched 1 cup
Cabbage, finely chopped ½ cup
Carrot, finely chopped 1 cup
Buttermilk 2 cups
Salt to taste
Fresh coriander a few sprigs
Roasted cashewnuts 10 to 12

Methods

Heat oil in a non-stick pan, add mustard seeds, curry leaves and asafoetida and saute till the seeds splutter. Add onion and saute till onion turns a light golden. Add ginger and saute till fragrant.
Add vermicelli, mix and saute for 2-3 minutes. Add green chillies, green peas, cabbage and carrot. Reduce heat, mix well and cook till the vegetables become a little soft.
Add buttermilk and mix well. Add salt, mix and cook till the vermicelli becomes a little soft.
Chop coriander leaves finely. Add roasted cashewnuts and coriander leaves and mix well. Let the mixture rest for 10 minutes.
Heat sufficient water in a steamer. Lightly grease the idli moulds. Put some vermicelli mixture in each dent. Keep the moulds in the steamer, cover with the lid and steam for 15-20 minutes. Let the moulds remain in the steamer for 5-10 minutes.
Bring them out and demould the idlis and arrange them in a serving platter and serve hot.

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